Category: Meat Dishes

Serves: 8

Ingredients

• 1, 4 to 5 lb sugar pumpkin or 6 small sugar pumpkins
• 2 tsp sea salt
• 1 tsp dry mustard
• 1 Tbsp extra virgin olive oil
• 1 1/2 lbs lean ground venison or bison
• 7 green onions, trimmed and chopped
• 4 cloves garlic passed through a garlic press
• 1 1/2 cups cooked wild rice
• 4 egg whites + 1 yolk, beaten
• 1 tsp dried sage, crumbled
• 1/2 tsp fresh ground black pepper

Directions

1. Preheat oven to 350 degrees F.
2. Cut the top from each pumpkin and remove seeds and strings. Prick the inside flesh with a fork. In a small bowl mix the sea salt and dry mustard. Rub the interior of the pumpkin with this mixture. Set pumpkins aside.
3. In a large skillet heat olive oil. Add ground meat, onion and garlic. Sauté over medium high until meat is browned. Remove from heat. Drain excess oil. Add cooked wild rice, eggs, sage and pepper. Mix well with clean hands. Stuff each pumpkin with the meat/rice mixture.
4. Place the pumpkins in a shallow baking dish or lasagna pan. Add water until half of the baking dish is full.
5. Bake for 1 to 1 1/2 hours or until pumpkin is tender. If using individual pumpkins, cooking time may be less. If using a large pumpkin cooking time may be more. When serving a large pumpkin, cut it into six wedges and serve. When serving individual pumpkins, place on individual serving plates.

Nutrition Facts

Calories 345, Protein 32g, Carbohydrates 30g, Fiber 2g, Sugar 4g, Fat 11g, Sodium 665mg